[1]牛广财,魏文毅,王鹤霖,等.肉沫根用芥菜丁的研制[J].北方园艺,2012,36(23):151-153.
NIU Guang-cai,WEI Wen-yi,WANG He-lin,et al.Preparation of Low-salt Root Mustard Pieces with Comminuted Meat[J].Northern Horticulture,2012,36(23):151-153.
点击复制
NIU Guang-cai,WEI Wen-yi,WANG He-lin,et al.Preparation of Low-salt Root Mustard Pieces with Comminuted Meat[J].Northern Horticulture,2012,36(23):151-153.
肉沫根用芥菜丁的研制
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
卷:
第36卷
期数:
2012年23期
页码:
151-153
栏目:
出版日期:
2012-12-15
- Title:
- Preparation of Low-salt Root Mustard Pieces with Comminuted Meat
- 文章编号:
- 1001-0009（2012）23-0151-03
- 分类号:
- TS 255
- 文献标志码:
- A
- 摘要:
- 以根用芥菜、猪肉为主要原料，白砂糖、色拉油、红辣椒为研究因素，进行单因素和正交实验，研究各因素对肉沫根用芥菜丁产品感官品质的影响，以期确定该产品的最佳工艺参数。结果表明：在肥瘦肉比例为2∶8，根用芥菜与肉沫的比例为10∶1的情况下，白砂糖用量为1.5%，色拉油为10%，红辣椒为1.5%时，得到的肉沫根用芥菜丁色泽光亮，咸淡适中，辣味适口，香脆鲜嫩，具有根用芥菜特有的辛辣清香。
- Abstract:
- The root mustard and comminuted meat as main materials，the influential factors of sugar，salad oil and red pepper were inspected by the signal factor experiment and orthogonal experiment，and were used to research on the effects on sensory quality of low-salt root mustard pieces with comminuted meat，the optimum processing parameters of the product were obtained.The results showed that under the conditions of the ratio of fat and lean was 2∶8,the ratio of root mustard and meat was 10∶1，the sugar，salad oil and red pepper was 1.5%，10% and 1.5% respectively，the product with bright color，brackish palatability，mildly spicy，delicious and crispy and pleasant fragrance of root mustard.
参考文献/References:
[1]马舒筠,赵丽,孙晓梅,等.根用芥菜高产栽培技术[J].现代农业科技,2008(6):35-36. [2]戴桂芝.速成低盐酱菜的工艺配方研究[J].食品工业,2007,28(4):139-142. [3]郑俏然,李朝盛,佟金.方便榨菜肉沫关键工艺参数的研究[J].食品科技,2011,36(9):1-5. [4]陈健初,叶兴乾,吴丹.真空软包装榨菜和萝卜热力杀菌工艺研究[J].食品工业,2008,29(6):11-13. [5]马永强,韩春然,刘静波.食品感官检验[M].北京:化学工业出版社,2009. [6]GB/T4789.17-2003.食品卫生微生物学检验肉与肉制品检验[S].北京:中国标准出版社,2004:7-11.
备注/Memo
第一作者简介：牛广财（1971-），男，博士，教授，研究方向为农产品贮藏加工。E-mail：gcniu@126.com.基金项目：大庆市科技局资助项目；黑龙江省农垦总局资助项目。
更新日期/Last Update:
2014-08-31